Recipe: Vidalia Spinach Salad With Orange-Poppy Seed Dressing

Vidalia Spinach Salad With Orange-Poppy Seed Dressing

Dressing:
2/3 cup canola oil
3 tablespoons orange juice concentrate, thawed
1/4 cup lime juice
2 tablespoons grated orange zest
3 tablespoons grated Vidalia onion
Dash of Tabasco sauce
1 tablespoon poppy seeds, lightly toasted
Salt, white pepper

Salad:
1 bunch fresh spinach, washed and trimmed
1 large orange, peeled and cut into segments
1/2 cup sliced fresh mushrooms
Vidalia onion, cut into rings to make 1/2 cup
1/4 cup chopped pecans, toasted

To prepare Dressing, in screw-top jar, combine oil, concentrate, lime juice, zest, onion, Tabasco, poppy seeds and salt and pepper to taste. Shake vigorously. Cover and chill.

To prepare Salad, arrange spinach leaves on 4 chilled salad plates. Top with orange segments, mushrooms and onions. Drizzle with dressing. Sprinkle with pecans. Makes 4 servings.